Ingredients

For the cobbler dough 

• Cheddar cheese 50g
• Parsley 2 tbsp - chopped
• Strong flour 250g
• Eggs 2
• Butter 30g
• Milk 2 tbsp
• Dijon mustard 1 tsp
• Horseradish sauce ½ tsp - optional

For the stew

• Olive oil 3 tbsp
• Onion 300g
• Leeks 150g
• Carrot 150g
• Celery 100g
• Garlic 2 cloves
• Braising beef 1kg
• Flour 100g
• Tomato purée 25g
• Red wine 250g
• Beef stock 500g
• Chopped parsley 2 tbsp
• Bay leaf 2
• Thyme 3 sprigs
• Seasoning to taste

Method

For the cobbler dough

1. Attach the coarse shredding disc to the food processor, grate the cheese and reserve.
2. Attach the knife blade and chop the parsley.
3. Add half the cheese, all the flour, butter, mustard and horseradish sauce to the parsley in the food processor bowl.
4. Process until it resembles breadcrumbs.
5. With the machine running add the eggs.
6. Add the milk in a steady stream until a dough is formed.
7. Flour your hands and divide the mixture into 8 pieces.
8. Roll the pieces into ball shapes and place on a baking tray. Reserve in the fridge.

For the stew

1. Attach the thick slicing disc to the food processor.
2. Slice the onions, leeks, carrot, celery and garlic.
3. Cut the beef into 3cm chunks and roll in some flour.
4. Heat the oil in a saucepan.
5. Add the floured meat and allow to brown, remove and reserve.
6. Heat some more oil in the saucepan.
7. Add the onions, leek, carrots, celery, garlic and tomato purée and cook until softened.
8. Add the red wine and allow to boil until the wine has reduced by half.
9. Turn the temperature down to a gentle simmer.
10. Add the meat carefully.
11. Slowly add the stock stirring all the time to thicken.
12. Pour the stew into an ovenproof dish.
13. Chop the herb and add to the mixture.
14. Place the reserved cobbler balls on top and cover the pot with a lid or tin foil.
15. Cook in a preheated oven at 160°C for 2 hours.
16. Remove the lid / tin foil.
17. Scatter the remaining cheese (25g) over the top of the cobblers.
18. Return to the oven for another 30 minutes until the cheese has turned golden brown.

Chef's tips: When adding the stock you need to add it slowly or the sauce will become lumpy.

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